Calcium stearoyl lactylate (CSL)
Ivory white powder or flaky solid, can be well dispersed in hot water, soluble in ethanol and hot oil, with a pleasant caramel odor, an anionic emulsifier, HLB value of 5.1. It has good emulsification, anti-aging, gluten, preservation and other functions, mainly used in spicy puffed food, vegetable fat powder (cream), bread, steamed bread, noodles, instant noodles, dumplings, milk and other foods.
Calcium stearoyl lactylate
Chinese Synonyms: stearyl lactoyl lactate calcium; lactoyl stearate calcium; stearyl -2- calcium lactate
English Name: calcium bis (2- (1-carboxylatoethoxy) -1-methyl-2-oxoethyl) distearate
English synonyms: calcium bis (2 - (1-carboxylatoethoxy) - 1-methyl-2-oxoethyl) distearate; calcium stearoyl lactate; CALCIUM STEAROYL LACTYLATE; Octadecanoic acid, 2 - (1-carboxyethoxy) - 1-methyl-2-oxoethyl ester, salt; stearoyl-2-lactylic acid; calcium stearoyl 2-lactylate; calcium (CSL); Is (2-O-stearoyllactic acid) calcium
Related categories: dough quality improver; food additive; wheat flour, starch modifier; emulsifier.
Calcium stearoyl lactylate is a white to cream-colored powder or flake or lump with a special caramel smell. Melting point 44-51 ℃, insoluble in cold water, 0.5g/l00mL (20 ℃); slightly soluble in hot water, water stirring can be dispersed, 2% water suspension pH 4.7, soluble in ethanol (8.3%, 20 ℃), vegetable oil, hot lard. Stable in air. Calcium stearoyl lactylate is an oil-affinity emulsifier with HLB value of 5.1. The products with 1-3 lactoyl groups have the most significant effect in baked food, and the products with average 2 lactoyl groups are the most suitable. This product combines with gluten in wheat flour to enhance the elasticity and stability of flour, thereby increasing the elasticity and toughness of dough, reducing pasting, making dough puffy and soft, and preventing bread aging.
The LD50 of mice was 10.985g/kg. FAO/WHO (1985) stipulates that ADI is 0~20mg/kg.
Calcium stearoyl lactylate has excellent dough strengthening and good tissue softening. It interacts with proteins in dough to enhance dough gluten strength, improve dough elasticity, toughness and mechanical properties, and improve gas retention; it also interacts with direct starch to prolong starch aging, maintain bread softness, extend Bread Storage and shelf life.
It is mainly used in spicy and puffed food, bread, steamed bread, noodles, instant noodles and dumplings.
It is also used in milk, vegetable fat powder, margarine, fresh cream, meat products, animal and vegetable oil emulsified food.
To enhance the elasticity, toughness and gas holding capacity of dough, increase the volume of bread and steamed bread, and improve the structure of dough.
It can interact with amylose to retard and prevent food aging.
To make biscuits easy to mold, with neat appearance, clear layers and crisp taste.
It can make the spicy food feel soft and stretch, and prolong the preservation time.
* make noodles, vermicelli and instant noodles smoother, less broken, less resistant to boiling, and more chewy.
Improve the quality of quick-frozen food, improve the structure, avoid surface cracking and prevent the leakage of fillings.
This product is directly mixed with flour and used evenly.
It is better to add this product to 6 times of 60 C warm water, make paste, and then add it to flour in proportion.
It should be heated with emulsified body and emulsified evenly before applying for further processing.
Recommended dosage of 0.2~0.5% (calculated with flour).
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